My Cookbook :)

 My Cookbook 

BY: Crystal rodriguez

 Recipes copied from allrecipes.com

Pictures copied from google

Table of contents

 

 

Appetizers

 

 

Beverages

 

 

Breads

 

 

Desserts

 

 

Main Dish

 

 

 Vegetables

 

Appetizers 

Spiced pumkin seeds

Fried Dill Pickles

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
  3. Bake for 1 hour, stirring occasionally.

Ingredients

  • 1 1/2 tablespoons margarine, melted
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic salt
  • 2 teaspoons Worcestershire sauce
  • 2 cups raw whole pumpkin seeds

Spiced Pumpkin Seeds

    Directions

  1. In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce. In a separate bowl, stir together the remaining flour, salt, and pepper.
  2. Heat oil to 350 degrees F (175 degrees C) in a deep-fryer or heavy deep skillet. Dip pickle slices into the milk mixture, then into the flour mixture. Repeat dipping.
  3. Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.

Ingredients

  • 1 egg, beaten
  • 1 cup milk
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 3 1/2 cups all-purpose flour
  • 1 (32 ounce) jar sliced dill pickles, drained
  • 1 quart vegetable oil for deep-frying

Fried Dill Pickles 

Beverages

 

Banana Smoothie

 

Orange Glorious

Directions

  1. In a blender, combine banana, milk, vanilla, egg and sugar. Blend until smooth. Pour into a tall glass and top with a pinch of cinnamon.

Ingredients

  • 1 banana
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons white sugar
  • 1 pinch ground cinnamon

 

 

BANANA SMOOTHIE 

Ingredients

  • 1 cup milk
  • 1 cup ice water
  • 1 (6 ounce) can frozen orange juice concentrate
  • 12 cubes ice
  • 1/4 teaspoon vanilla extract
  • 1/8 cup white sugar

Directions

  1. In a blender combine milk, water, orange juice concentrate, ice cubes, vanilla and sugar. Blend until smooth. Pour into three 12 oz glasses and enjoy with a straw.

Orange Glorious

Breads

 

Bread Machine Rolls

 

Basic Biscuits

 

Easy Pancakes

 

 

Ingredients

  • 3 cups bread flour
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 1/4 cup dry milk powder
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 tablespoons butter, softened
  • 1 (.25 ounce) package active dry yeast
  • 1 egg white
  • 2 tablespoons water

Directions

  1. Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.
  2. Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  3. In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.

 

Bread Machine Rolls

    Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
  3. Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
  4. Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
  5. Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

 

 

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3/4 cup milk

BASIC BISCUITS 

Directions

  1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

 

 

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 tablespoons vegetable oil

 

 

Easy pancakes 

Desserts

 

Peanut Butter Cupcakes

 

Chocolate Chip Cookies

 

 

 

    Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
  2. In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
  3. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

 

Ingredients

  • 2 cups brown sugar
  • 1/2 cup shortening
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups milk

 

  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 pinch salt

Peanut Butter Cupcakes

 

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Chocolate Chip Cookies

Main Dish  

 

 

Sloppy Joes II

 

Easy Tacos

Ingredients

  • 1 pound lean ground beef
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon prepared yellow mustard
  • 3/4 cup ketchup
  • 3 teaspoons brown sugar
  • salt to taste
  • ground black pepper to taste

Directions

  1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
  2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Sloppy Joes II 

Ingredients

  • 2 pounds ground beef
  • 1 (14.5 ounce) carton Campbell's(R) Mexican Style Tomato Soup
  • 12 taco shells, warmed
  • 3/4 cup shredded lettuce
  • 1/3 cup shredded Cheddar cheese
  • 3/4 cup diced tomato

Directions

  1. Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
  2. Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
  3. Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.

Easy Tacos

Vegetables 

 

Roasted Vegetables

 

Garlic Red Potatoes

 

 

Directions

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Ingredients

  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper

Roasted Vegetables

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place potatoes in an 8x8 inch baking dish.
  3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
  4. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

Garlic Red Potatoes

Ingredients

  • 2 pounds red potatoes, quartered
  • 1/4 cup butter, melted
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 tablespoon grated Parmesan cheese